Sunday, January 15, 2012

Eggy Tarts

Nigella Lawson's cookbook "How To Eat" is what first got me enthusiastic about cooking. It was the only book where I was able to follow a recipe and everything turned out as expected. Here is one of my favorite recipes from this book (slightly amended, of course). You can use a frozen pie shell instead of making your own pastry. Be patient with caramelizing the onions, it takes time, but the method is all very simple. Great with a handful of bitter salad leaves like arugula or watercress. Always handy to have one in the fridge for an easy lunch or substantial snack.

Put the flour and cut shortening cubes into a bowl and freeze for 10 minutes.

Pour into food processor and pulse until the mixture resembles oatmeal.

Add salted egg yolk and yoghurt (or lemon juice). Process to combine.

Teaspoon by teaspoon, add the iced water until the dough looks like it is just about to clump into a ball. Scoop out and form a flattened disc. Wrap in cling film and refrigerate for at least 20 minutes.

When ready to bake, roll out on a floured surface to fit a pie tin. Use a sharp knife to cut off any pastry that sticks out over the edge.

Melt the butter in a frying pan. Sauté over a medium heat until the onion is soft and brown, about 20 minutes. Add the sugar. Add the mushrooms and olive oil, cook for a further 3 minutes. Remove from heat and let cool slightly.

Beat the eggs, milk and cream together. Season. Sprinkle in the nutmeg, if using.

Put the onion-mushroom mixture into the pie shell. Place this onto a baking sheet in case it spills over.

Pour in the egg mixture. Grate cheese on top.

Bake for 35-40 minutes until slightly browned on the top and is firm, not wobbly.